Cheesecake Ice Cream

• 1 gelatin sheet
• 220 g milk (1 cup)
• 1/2 recipe Liquid Cheesecake (page 149)
• 15 g sour cream (1 tablespoon)
• 1/4 recipe Graham Crust (page 112) 85g (1/2 cup)
• 20 g milk powder (1/4 cup)
• 2 g kosher salt (1/2 teaspoon)

1. Bloom the gelatin (see page 29).
2. Warm a little bit of the milk and whisk in the gelatin to dissolve.
3. Transfer the gelatin mixture to a blender, add the remaining milk, the liquid cheesecake, sour cream, graham crust, milk powder, and salt, and puree until smooth and even.
4. Dont be stingy on the blending time: you want to make sure the graham crust is completely liquefied; otherwise, your cheesecake ice cream will be missing that flavor.
5. Pour the ice cream base through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturers instructions.
6. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
7. Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.

gelatin sheet, milk, liquid, sour cream, graham crust, milk, kosher salt

Taken from www.epicurious.com/recipes/food/views/cheesecake-ice-cream-382368 (may not work)